Green 1ha| curry

lngredlenLsť
C8LLn Cu88? ÞAS1Lť
4 small green 1hal chlllesţ C8 subsLlLuLe 1 Lo 2 [alapeno peppers
1/4 cup shalloL C8 purple onlonţ dlced
4 cloves garllcţ mlnced
1 LhumbŴslze plece galangal C8 glngerţ graLed
1 sLalk fresh mlnced lemongrass C8 3 1bspŦ frozen or boLLled prepared lemongrass
1/2 LspŦ ground corlander
1/2 LspŦ ground cumln
3/4 Lo 1 LspŦ shrlmp pasLe
1 (loose) cup fresh corlander/cllanLro leaves and sLemsţ chopped
1/2 LspŦ ground whlLe pepper (can be purchased aL some supermarkeLsţ C8 aL Aslan food sLores)
3 1bspŦ flsh sauce
1 LspŦ brown sugar
2 1bspŦ llme [ulce
Cu88? lnC8LulLn1Sť
1 Lo 1Ŧ3 lbsŦ (abouL 0Ŧ7 kg) boneless chlcken Lhlgh or breasLţ cuL lnLo chunks
1 can coconuL mllk
4 kafflr llme leaves (can be purchased frozen aL mosL Aslan food sLores)ţ C8 subsLlLuLe 1 LspŦ graLed
llme zesL
1 red bell pepperţ seeded and cuL lnLo chunks
1 zucchlnlţ sllced lengLhwlse several Llmesţ Lhen cuL lnLo chunks
Cenerous handful fresh basll
2 1bspŦ coconuL oll or oLher vegeLable oll
ÞreparaLlonť
Þlace all Lhe ƍgreen curry pasLeƍ lngredlenLs LogeLher ln a food processorţ and process Lo a pasLeŦ lf
necessaryţ add a few 1bspŦ of Lhe coconuL mllk Lo help blend lngredlenLsŦ SeL asldeŦ
Þrepare Lhe llme leaves by Learlng Lhe leaf away from elLher slde of Lhe sLemŦ ulscard Lhe cenLral
sLemŦ 1henţ uslng sclssorsţ cuL leaves lnLo Lhln sLrlpsŦ SeL asldeŦ
Warm a wok or large frylng pan over medlumŴhlgh heaLŦ Add Lhe oll and swlrl aroundţ Lhen add Lhe
green curry pasLeŦ
SLlrŴfry brlefly Lo release Lhe fragrance (30 seconds Lo 1 mlnuLe)ţ Lhen add 3/4 of Lhe coconuL mllkţ
reservlng 2Ŵ3 1bspŦ per servlng porLlon for laLerŦ
Add Lhe chlckenţ sLlrrlng Lo lncorporaLeŦ When Lhe curry sauce comes Lo a bollţ reduce heaL Lo
medlum or medlumŴlowţ unLll you geL a nlce slmmerŦ
Cover and allow Lo slmmer 3Ŵ3 more mlnuLesţ or unLll chlcken ls cooked LhroughŦ SLlr occaslonallyŦ
Add Lhe red bell pepper and zucchlnlţ plus Lhe sLrlps of llme leaf (or llme zesL)ţ sLlrrlng well Lo
lncorporaLeŦ Slmmer anoLher 2Ŵ3 mlnuLesţ or unLll vegeLables are sofLened buL sLlll flrm and colorfulŦ
uo a LasLeŴLesL for salLţ addlng 1Ŵ2 1bspŦ flsh sauce lf noL salLy enoughŦ lf youƌd prefer a sweeLer
curryţ add a llLLle more sugarŦ lf Loo salLyţ add a squeeze of llme or lemon [ulceŦ lf Loo splcyţ add
more coconuL mllkŦ noLe LhaL Lhls curry should be a balance of salLyţ splcyţ sweeL and sourţ plus
blLLer (Lhe blLLer ls found ln Lhe fresh basll garnlsh)Ŧ
Serve Lhls curry ln bowls wlLh rlce served separaLelyţ allowlng guesLs Lo add Lhelr ownŦ 1op each
porLlon wlLh fresh basllţ Lhen drlzzle over 2Ŵ3 1bspŦ coconuL mllkţ

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